Smoked Salmon and Chard Wraps with Chimichurri Drizzle
Tender smoked salmon wrapped in sautéed chard leaves, finished with a zesty chimichurri sauce for a vibrant low-carb bite. This mediterranean-inspired low carb (keto, low carb) ready in about 20 minutes pairs smoked salmon slices, large leaves Swiss chard leaves, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz smoked salmon slices
- 8 large leaves Swiss chard leaves
- 2 tbsp olive oil
- 2, minced garlic cloves
- 2 tbsp red wine vinegar
- 1/4 cup, chopped fresh parsley
- 1/4 cup, chopped fresh cilantro
- 1 tbsp, chopped fresh oregano
- 1/4 tsp red pepper flakes
- 1/2 tsp, divided salt
- 1/4 tsp, divided black pepper
- 1 tsp lemon zest
Instructions
- Step 1: Bring a large pot of water to a boil and blanch 8 large Swiss chard leaves for 1 minute until softened but still vibrant. Immediately transfer to ice water to stop cooking, then drain and pat dry.
- Step 2: Heat 2 tbsp olive oil in a skillet over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant. Add blanched chard leaves and cook for 2 minutes, turning to coat and warm through. Season with 1/4 tsp salt and 1/8 tsp black pepper, then remove from heat.
- Step 3: In a small bowl, whisk together 2 tbsp red wine vinegar, 1/4 cup chopped fresh parsley, 1/4 cup chopped fresh cilantro, 1 tbsp chopped fresh oregano, 1/4 tsp red pepper flakes, 1/4 tsp salt, 1/8 tsp black pepper, and 1 tsp lemon zest to make chimichurri sauce.
- Step 4: Lay each chard leaf flat and place about 1 oz smoked salmon slices on the wide end. Roll up tightly into wraps.
- Step 5: Arrange wraps on a platter and drizzle generously with the chimichurri sauce. Serve immediately for a fresh, flavorful low-carb appetizer or light meal.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Smoked Salmon and Chard Wraps with Chimichurri Drizzle take to make?
Total time is about 20 minutes (15 min prep + 5 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Smoked Salmon and Chard Wraps with Chimichurri Drizzle?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep smoked salmon slices from drying out.
Can I substitute ingredients in Smoked Salmon and Chard Wraps with Chimichurri Drizzle?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Smoked Salmon and Chard Wraps with Chimichurri Drizzle for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Smoked Salmon and Chard Wraps with Chimichurri Drizzle keto?
Yes — this recipe is tagged keto, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
